[vc_row][vc_column][vc_column_text]We learned how to make Trout Almandine in the first cooking class we ever took and it has been a staple meal for us ever since. This dish highlights the decadence of fresh trout and cooks quickly, making it a great weeknight option.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/1n1bwyOeF34″ align=”center”][vc_separator border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4-6 servings
TIME: 15 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
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- 1/2 cup almonds, sliced
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 cup milk
- 4 trout fillets
- 1 tbsp extra-virgin olive oil (13g)
- 1 tbsp butter (14g)
- 2 garlic cloves, smashed and peeled
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Lightly toast the almonds in a saute pan. Set aside.
Combine the flour, salt, and cayenne pepper in a small, flat dish. Pour the milk into another one. Place the trout fillets in the milk. Dredge the fillets in the flour mixture on both sides.
Heat a large saute pan over medium heat. Add the olive oil and butter. Add floured trout to the pan and increase heat. Put the garlic cloves in the pan and swirl it around.
Turn the trout after 2 minutes and remove the garlic (you don’t want it to brown). Cook until the fish is cooked through and lightly golden brown, about 1 or 2 more minutes. Scatter the almonds over top. Serve immediately.
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